Korean Seafood Tofu Soup

Korean Seafood Tofu Soup

This korean seafood tofu soup is so flavorful and delicious, there’s no need to go to korean restaurants anymore. The soup has lots of seafood which makes the soup extra sweet. You will also need anchovy broth for authentic taste. If you don’t have anchovy broth, you can use chicken broth instead.

This dish, korean soft tofu soup is also called soondobu in Korean. The If you haven’t had this dish before, its spicy and has the softest tofu!

Ingredients you need for your korean seafood tofu soup:

• anchovy broth
• oil
• pork loin or pork belly
• salt & pepper
• small onion
• garlic
• gochugaru (korean red pepper flakes)
• fish sauce
• soy sauce
• zucchini
• mussels
• shrimp
• soft tofu
• egg
• green onions

Steps to make korean seafood tofu soup:

• Step 1. Make anchovy broth by adding one anchovy packet (has anchovies, kombu and dried shrimp) in 3 cups of water. This packet can be bought in most korean stores. I also added this in my amazon storefront that is linked in my bio ◡̈ Set the anchovy broth aside.
• Step 2. In a hot stone pot, add 1 tablespoon oil, sliced pork and a pinch of salt and pepper. Add diced onion and minced garlic. Then add 2 tablespoons of gochugaru. Sautee for 1-2 minutes.
• Step 3. Add anchovy broth to the stone pot. Cook for 3-5 minutes until it starts boiling.
• Step 4. Add diced zucchini, mussels and shrimp. Tip: Make sure to wash mussels to ensure no sand is in the soup.
• Step 5. Once it starts boiling, add soft tofu (break apart if you like). Crack an egg and add green onions. Boil for 1 more minute. Hope you enjoy!

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Korean Seafood Tofu Soup

This Korean soft tofu soup is spicy with lots of seafood and super soft tofu.

Prep Time10 mins

Cook Time10 mins

Course: Main Course

Keyword: soup, spicy, tofu

Servings: 2 people

Ingredients

• 3 cups anchovy broth
• 1 tablespoon vegetable oil
• 4 slices pork pork loin or pork belly
• pinch of salt and pepper
• 1/4 small onion diced
• 2 garlic cloves minced
• 2 tablespoons gochugaru korean red pepper flakes
• 1 tablespoon fish sauce
• ½ tablespoon soy sauce
• ¼ zucchini diced
• 6 pieces mussels washed
• 6 shrimp peeled and de-veined
• 1 soft tofu
• 1 egg
• sliced green onion for garnish

Instructions

• Make anchovy broth by adding one anchovy packet (has anchovies, kombu and dried shrimp) in 3 cups of water. This packet can be bought in most korean stores. I also added this in my amazon storefront that is linked in my bio ◡̈ Set anchovy broth aside.
• In a hot stone pot, add oil, sliced pork and a pinch of salt and pepper. Add diced onion and minced garlic. Then add gochugaru. Sautee for 1-2 minutes.
• Add anchovy broth to the stone pot. Cook for 3-5 minutes until it starts boiling.
• Add diced zucchini, mussels and shrimp. Tip: Make sure to wash mussels to ensure no sand is in the soup.
• Once it starts boiling, add soft tofu (break apart if you like). Crack an egg and add green onions. Boil for 1 more minute. Hope you enjoy!

Video

@cookwithdana

Reply to @fionacchen this easy soondubu (soft tofu soup) recipe is one my favorites 💕 #easyrecipes #koreanfood

♬ New Home Austin Farwell – Austin Farwell

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